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Thread: Fermented lard mayo

  1. #1
    Join Date
    Sep 2010
    Location
    Fairfield, CA
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    547

    Fermented lard mayo

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  2. #2
    Join Date
    Apr 2011
    Posts
    330
    What's the flavor like?

  3. #3
    Join Date
    Jul 2012
    Location
    Birkenstocks & hairy arm pits.
    Posts
    9,063
    Good idea on the fermentation.

    I think it's fun experimenting with different fats in general recipes. I once used duck fat in place of butter in hollandaise, and it was wonderful over poultry. Bacon fat mayo might be good over tomatoes. Kitchen as laboratory!
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

  4. #4
    Join Date
    Sep 2010
    Location
    Fairfield, CA
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    547
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    Flavor has a slight porky taste, I think it will work great for the recipe I have in mind.

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